Presented by Chef Geoff Bragg, Sur La Table
Bring sweet and spicy flavors to the grill with this simple, fun, summer dinner solution. You can use pieces of boneless and skinless chicken breasts, but chicken thighs will stay tender and moist on the grill. If you're using wooden skewers, soak them in water for at least one hour to prevent burning. While threading all items on the same skewer looks attractive, it's best to thread each skewer with several pieces of one food to ensure even cooking. The barbecue sauce is also great on grilled pork chops and can be kept in the refrigerator up to 4 days.
Yield: 4 servings
4 tablespoons extra-virgin olive oil, divided
1 yellow onion, peeled and cut into 1/2-inch dice
3 large garlic cloves, peeled and minced
1 can (15 ounces) fire roasted tomatoes, with juices
1/4 cup chipotles in adobo sauce
1/2 cup apple cider vinegar
1/4 cup honey
2 teaspoons dried cumin
2 teaspoons dried oregano
1 tablespoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
2 teaspoons freshly squeezed lime juice
1 large red onion, peeled and cut into 1-inch thick wedges
1 large red or gold bell pepper, cored, seeded and cut into 1-inch squares
1 pint cherry tomatoes
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Vegetable oil, for brushing grill grates
To prepare the barbecue sauce, place 2 tablespoons olive in a large saucepan and heat over medium heat. Add onion and garlic and cook, stirring occasionally, until onions are soft, about 5 to 6 minutes. Add tomatoes and chipotles and cook, stirring occasionally, until slightly reduced, about 8 to 10 minutes. Add vinegar, honey, cumin, and oregano, stirring well to combine. Reduce heat to low and simmer, stirring occasionally, until sauce has reduced by about one-third and has thickened, about 12 to 15 minutes. Remove from heat and allow to cool. Transfer sauce to a blender and puree until smooth. Taste and season with salt, pepper, and 2 teaspoons lime juice. Set aside.
Place onion, bell pepper, cherry tomatoes, and chicken pieces in a large mixing bowl. Drizzle with remaining 2 tablespoons olive oil and 1/3 cup barbecue sauce. Season
with salt and pepper. Set aside for 20 minutes.